Dec 20, 2012

Rib-Eye Steaks with Chimichurri

Chimichurri, a kind of spicy, vinegar-laced pesto, is the condiment of choice with the asado, or grilled beef, of Argentina.

Credit: André Baranowski

SERVES 4

INGREDIENTS

1 packed cup fresh flat-leaf parsley leaves
¾ packed cup fresh cilantro leaves
¼ packed cup fresh oregano leaves
¼ cup red wine vinegar
6 cloves garlic
½ jalapeño, stemmed
Salt and freshly ground white pepper
½ cup plus 2 tbsp. extra-virgin olive oil
4 (1½"-thick) rib-eye steaks (about 2½ lbs. total)

INSTRUCTIONS

1. In a food processor, combine the parsley, cilantro, oregano, vinegar, garlic, jalapeño, 2 tsp. salt, and ½ tsp. pepper. While pulsing the food processor, drizzle in ½ cup of the oil until the mixture becomes a creamy yet slightly coarse sauce. Transfer the chimichurri sauce to a bowl and set aside.

2. Season the steaks all over with salt and pepper. Heat 1 tbsp. oil in a large cast-iron skillet over high heat just until oil begins to smoke. Add 2 steaks and cook, flipping once, until well browned on both sides and medium rare, 8 to 10 minutes total. Transfer cooked steaks to a large plate, cover loosely with foil, and set aside in a warm spot. Repeat process with remaining oil and steaks. Serve steak with the chimichurri sauce.

This article was first published in Saveur in Issue #103

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Ratings & Reviews (10)

by nandeane on 2009-06-19

Great recipe for chimichurri, but they
do not use jalapeno peppers in Argentina, or any other hot peppers.

by lonhall on 2009-06-20

In general nandeane is correct about the sauce. However, many of the chimichurri marinades use crushed dried chiles (but obviously not jalape�os, which cannot be dried except in a smoker because they are too thick-fleshed). I have eaten much asado argentino and have many amigos argentinos, having lived all over Latin America for years.

by lonhall on 2009-06-20

Available both bone-in and boneless. Although fairly easy to tell from the photo, it would be a service to your subscribers if you specified what kind of rib-eye steak. Also note that you will need a butcher who will custom cut meat for you for this recipe, because rarely is standard-issue rib-eye, ready to just pick up and pay for, sliced this thick. Thickest I've seen displayed at meat counters is around one-inch.

by moonphrogg on 2009-06-22

Used this on our Father's day ribeyes, and it was delicious. The jalepeno was nice- gave the sauce a little bit of a kick.

by how2heroes on 2010-05-07

This steak looks amazing. I love a good chimichurri on my steak too. Brings me back to my days in Buenos Aires. I actually know of a way to win a few ribeye steaks from Cowboy Steaks by entering the how2heroes grilling sweeps. If interested you can find out more here: http://how2heroes.com/grillingsweeps.
Next time I make steak, this chimichurri is definately going with it.

by JOHNHUTCH on 2011-07-09

I did it boneless & it was killer. My wife, who I cook for, loved it. She isn't really a red meat person but the red meat/sauce combo was a real winner.

by JACKIEP1 on 2012-01-26

I am not sure why ANYONE would add cilantro to chimichurri. I am from Argentina and chimichurri NEVER has cilantro. And I agree with the other comments which state that jalapeno peppers are not added- instead Argentines use crushed red pepper flakes. AND we use dried oregano, never fresh. It's really offensive when Americans take other cultures' cherished traditional recipes and corrupt them. Please post an authentic recipe for chimichurri. It is made with oil, vinegar, parsley, crushed red pepper flakes, dried oregano, garlic, pepper, salt and oil. That's ALL it is made with. Otherwise, call it a "cilantro-parley sauce," but please don't call it a "pesto" or "salsa" lest Italians and Mexicans complain- and let the "chimichurri" name be.

by MEGFREE16 on 2012-06-09

oh JackieP relaax!

by gogojordan on 2012-07-20

by WEBBCAT on 2013-06-17

http://en.wikipedia.org/wiki/Chimichurri

Jackie needs to lighten up. It's commonly called fusion when we mess with "authentic" recipes. I have been making lots of varieties of chimichurri for years without ever knowing what it was!

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